Potato Vegetable Soup Recipes

CREAM OF POTATO AND VEGETABLE SOUP

Steps:

• Melt margarine in large saucepan or Dutch oven over medium heat.
• Stir in onion; cook 2 to 3 minutes or until crisp-tender.
• Add broth, potatoes, salt and pepper.
• Cook 10 to 15 minutes or until potatoes are just tender, stirring occasionally.
• In small bowl, combine flour and half-and-half; mix well.
• Stir into potato mixture; add frozen vegetables.
• Cook uncovered for 8 to 10 minutes or until vegetables are crisp-tender and soup is throughly heated.

POTATO VEGETABLE SOUP

Steps:

• In a small saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain. In the same pan, combine the potato, carrot, water, celery, onion, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender., In a small bowl, combine flour and milk until smooth; stir into vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cheese and butter; stir until cheese is melted. Garnish with bacon.

VEGAN BAKED POTATO SOUP

Steps:

• Heat a medium-size heavy pot or Dutch oven over medium heat. Add 2 tablespoons of the olive oil, the scallion whites and all but about 1/4 cup of the scallion greens and cook, stirring occasionally, until tender, about 5 minutes. Stir in the garlic and cook, stirring, until tender and aromatic, about 1 minute. Add the broth, cashew milk, potatoes, 1 1/2 teaspoons salt and a generous amount of pepper. Bring to a boil, then cover, reduce the heat and simmer until the potatoes are tender and crumble when pierced with a fork, about 10 minutes. The cashew milk will look curdled when it first comes to a boil and for a few minutes after it simmers, but it will smooth out when the soup is pureed.
• While the potatoes cook, dry the reserved potato peelings well. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the potato peels flesh-side down in a single layer and fry, turning once or twice, until crispy and golden brown, about 4 minutes total. Transfer to paper towels using a slotted spoon, then immediately season with salt and a generous dusting of smoked paprika and transfer to a plate or rack-the longer they stay on towels, the quicker they de-crisp.
• When the potatoes are done, turn off the heat and use a slotted spoon to scoop one-third to one-half of the chunks into a bowl. Puree the remaining mixture in the pot with an immersion blender until smooth. Alternatively, allow the mixture to cool slightly and then puree in batches in a regular blender. (See Cook's Note.) Stir in the nutritional yeast and vegan sour cream until smooth.
• Return the potato chunks to the soup, crumbling them a bit as you drop them into the pot. Heat over low heat until hot; it doesn't have to come to a boil. Taste and adjust the seasoning with more salt and pepper as needed.
• Divide the soup among shallow bowls and top each with some vegan cheddar, a dollop of sour cream and some reserved scallion greens. Crumble the potato peels over the tops.

IAN'S POTATO-VEGETABLE SOUP

Steps:

• In a large stock pot boil potatoes in water and add salt. Cook potatoes until tender and soft and then add carrots, celery, chopped onions, vegetable of your choice, oil and beef bouillon. Mix together and cook until all vegetables are soft.
• Add cream of celery soup and season with parsley, onion powder and pepper. If you desire a thinner type of soup you may want to add 1/2 cup of water.
• Heat soup through, stirring occasionally, and serve.

EASY VEGAN POTATO VEGETABLE SOUP

Steps:

• Heat olive oil in a large pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add potatoes, carrots, sweet potato, and vegetable broth and bring to a boil. Cover, reduce heat, and simmer until potatoes are soft, about 20 minutes.
• Puree vegetables with an immersion blender until smooth. Season with salt, pepper, and nutmeg.

SLOW-COOKER TWO-POTATO VEGETABLE SOUP

Steps:

• In 3- to 4-quart slow cooker, mix all ingredients except peas and carrots.
• Cover; cook on Low setting 8 to 12 hours.
• About 15 minutes before serving, stir thawed peas and carrots into soup. Cover; cook on Low setting 15 minutes longer or until peas and carrots are thoroughly heated.

VEGETABLE SOUP WITH SWEET POTATO

Steps:

• In a large pot heat oil over medium heat. Add the onions and saute about 6-7 minutes or until translucent.
• Add garlic and saute 2-3 minutes longer.
• Add tomatoes, stock, and sweet potatoes. Bring to a boil.
• Add the white beans, green beans, salt, pepper, and basil. Return to boil.
• Lower heat and cook for 30 minutes.
• Stir in corn and heat through.

VEGGIE POTATO SOUP

Steps:

• In a 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender., In a small bowl, combine flour and cream until smooth; add to slow cooker. Stir in peas. Cover and cook on high for 30 minutes or until slightly thickened.